There are many varieties of Rasams like Milagu Rasam, Paruppu Rasam, Pine Apple Rasam etc. I have posted many of them earlier. Each of these rasams are different in taste and flavor from the other. One more such Rasam is Lemon Rasam. This Rasam can be prepared in real quick time, but it is as tasty and flavorful as the other Rasams.
Ingredients:
Cooked Tur Dal (Pigeon Pea Lentil) – 2 tbsp
Tomato – 1 (finely chopped)
Green Chilli – 2
Chopped Coriander Tender Stalk – 1 tbsp
Curry Leaves – from 1 twig
Turmeric Powder – 1 pinch
Asafoetida – one pinch
Salt to taste
Roasted Cumin Seed Powder – ½ tsp
Lemon Juice – 1 to 2 tsp
Finely Chopped Coriander Leaves – 1 tbsp
For Tempering:
Oil or Ghee – 1 tsp
Mustard Seed – ¾ tsp
Curry Leaves – from 1 twig
Red Chilli – 1 (broken)
Method:
Take the chopped Tomato, Green Chill, Curry Leaves, Coriander Stalk, Curry Leaves, Salt, Turmeric Powder and Asafoetida in a vessel.
Mash the cooked Dal to a fine paste. Add ¼ cup of water, stir well and add to the vessel. This liquid mixture would attain a soupy texture. You can add water as per your preference.
Boil them together. When it comes to a boil, simmer for 5 to 6 minutes in medium flame.
Add the Pepper Powder. Cumin Seed Powder and chopped Coriander leaves.
In the meanwhile, heat Oil in a pan. Add Mustard, Red Chilli, Curry Leaves. Switch off the flame when the Mustard starts spluttering,
By this time, the Rasam would have come to a boil and the surface of the Rasam would become frothy. Pour the tempering into this Rasam and switch off the flame.
Add the lemon juice. Cover immediately with a lid and allow to rest before serving.
Traditionally, it is served with steamed Rice. You can serve this as a soup as well.
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